Snap Beans
Fresh and Healthy
Don’t you wish you could snap your
fingers and have dinner ready? Add
a little “snap” into your meals with
garden fresh beans. They are quick
and easy to prepare. Adding herbs
and spices are a great way to liven up
your snap beans. Try basil, garlic, dill,
lemon, rosemary, onions or mushrooms for a “snappy” dish.
Fresh, Fast & Healthy!
Fast Facts
Selection
Look for fresh, crisp, bright green, firm
beans which snap when broken. Beans
that are clean, fairly straight, and free
from blemishes will be easier to prepare with less waste.
Storage
Store fresh beans in the refrigerator in
a moisture-proof container or in the
vegetable crisper. Use within 1 week.
Preparation
Best Time
to Buy May - September
Snap Beans Benefit U
• Low in Calories
• Sodium & Fat Free
• Good source of dietary fiber and vitamin C
• Contains some vitamin A, iron & calcium
¾ cup cut beans = 20 calories
Green Beans
Recipe Corner
Wash in cold water, rinse, and drain.
Trim ends by snapping them off or cutting with a knife. Cook beans for as
little time as possible; nutrients may be
lost if cooked too long.
Spanish Style Green Beans
2 cups fresh green beans
(washed & ends removed)
1/4 cup onion, chopped
1/2 cup green pepper, chopped
1 teaspoon margarine
2 medium tomatoes, chopped
1/4 teaspoon basil
1/4 teaspoon pepper
Cover & cook beans in 1/4 cup boiling water
until just tender (about 5 minutes). Drain
well. Stir in remaining ingredients. In a
separate pan, cook onion & green pepper in
margarine until tender. Add tomatoes, basil,
pepper, & beans. Mix well. Heat thoroughly.
Preservation
Freezing Green, Snap or Wax Beans
1. Wash in cold water.
2. Snip & cut into 2 to 4–inch lengths.
3. Water blanch for 3 minutes.
4. Cool promptly, drain, & package,
leaving 1/2-inch headspace.
5. Seal & freeze.
For more information on
preservation call: 1.800.ASK.UGA1
Add Color to Your Meal
•
•
•
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Boil or steam
Sauté or stir-fry
Create a casserole
Add to a soup or stew
Green Beans
Did You Know?
Green beans, pole beans, & wax beans
are all considered to be snap beans.
Listen carefully to hear the “snap”
when you remove the ends, then
you’ll know how they got their name!
For more information contact:
Unlike other beans, you can eat the
pod and seeds of the snap bean.
Snap beans were once called “string
beans” due to the strings running
down the sides.
1.800.ASK.UGA1
or
www.extension.uga.edu
Scientific developments have bred
the string out of the bean.
Publication FDNS-E-167-6
January 2013
An Equal Opportunity Employer/Affirmative Action Organization
Committed to a Diverse Work Force
Released by Family & Consumer Sciences Agents:
Lisa D. Jordan, Chatham County
Janet C. Hollingsworth, Appling/Wayne County
Edited by:
Judy Harrison, Ph.D.,
Professor of Foods and Nutrition/Extension Foods Specialist
Gail M. Hanula, Ph.D., R.D., L.D.
Extension Nutrition Specialist/EFNEP Coordinator
Snap Beans